1 cup chick peas, soaked
1 each 1/4 thick slice ginger
1 small jalapeno pepper, seeded
3 tbsp lime juice
1/4 cup roasted almond butter
1 1/2 tbsp almond oil
2 tbsp cilantro, chopped
8 each mint leaves, torn
1 salt & pepper
1/2 tbsp cumin seeds, toasted
1 crudites -- bell peppers, - carrots, , snow peas & - ce
Directions
Cook chick peas until very tender, up to 3 hours. Drain & cool.
Transfer to a food processor. Add ginger, pepper, lime juice, almond
butter & oil & herbs. Process until smooth. Season with salt &
pepper. Place in a shallow serving dish, smoothing the top with a
spatula. Sprinkle with cumin & serve with crudites. Keeps for 3 days
in the fridge.
Servings: 2 cups
New Delhi-Style Chick Pea Hummus Recipe brought to you by Recipe Ideas
Categories: Greek; Hummus; Vegetable
The History of Recipes
It is quite feasible to prove the history of recipes way back into antiquity, in truth as far into history as pharonic Egypt, and maybe even further. In practice though, in the main part, these early cook books were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, are a few clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. As we move into The time of the roman empire 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes prepared by wealthy Romans. In his publication, Apicius describes how the roman meals were divided into appetizers, entrees and afters, something that is very familiar to us today. Aspicius also describes how the ancient cooks used a good variety of herbs and spices, including many that are still in use today for example thyme, fennel and asafoetida. As our culinary historical trip moves on a few more years there were two books which were published in the 14th Century - one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these two books are nothing to do with the curry that appears on menues today, but rather descriptions of the types of food prepared for the rich and powerful of that time. In the fifteenth century, knights returning from the crusades brought back many new foods and herbs from middle-east cuisine, including coriander, basil and rosemary. These new herbs and spices created an outbreak in manuscripts on cooking, some of which still exist in academic collections. By the arrival of the 20th century, cookery publications are starting to become popular mostly as a result of higher levels of literacy, people having more leisure time and being a little richer. The introduction of television brings us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to access thousands of recipes such as those found on our web site. |
We hope you enjoy this New Delhi Style Chick Pea Hummus recipe.
